How to make xo sauce

You. GUYS.I’m really excited to share this recipe now. Some of the most important sauce recipes on the weblog have been conquered so far such as Homemade Chili Oil, Chiu Chow Sauce, Spring Onion Ginger Sauce-takes quite a while to master this most beloved condiment. : XO SAUCE. Read: How to make xo sauce Let’s talk about it.

What is XO Sauce?

XO Sauce is a famous iconic condiment from Hong Kong, made from dried seafood (especially dried shrimp and scallops, AKA “conpoy”, salty Jinhua ham, shallots, garlic, chili peppers. and oil.It may sound odd, but it’s, in fact, scrumptious and bursting with umami that you just wish you could really enjoy something and all that you’ll discover.

Why is it called “XO?”

The standard and depth of flavor of the XO sauce is evident in its identity. “XO” is definitely a Hong Kong acronym for high quality, status and luxury. Consider the value of contemporary shrimp and scallops, then consider taking all that delectable seafood, drying it, then immediately putting it in a sauce jar. start at round $25-30 USD and can cost much more than what is standard based on seafood used and stylish dressing you want to really feel anywhere you shop. scallops or conpoy will get you up to $100. If you need more succulent giant dried scallops, it will have more. And the Jinhua ham, made in the capital Jinhua in Zhejiang province (in the same way Champagne is just Champagne if it comes from the Champagne region of France) is also quite special. Transport your expensive dried seafood. My mom was quick to convey the seriousness (learn: $$$$$) of embarking on an XO journey without a clear vacation spot in sight and was really upset and screams like a rat at the amount of grandma’s dried scallop stores I’ve worked on. So this recipe is the result of heavy analysis and a lot of incubation time, whereby my mind ponders. Think about the impact of different ratios and cooking methods.There is a reasonable selection of individual preferences in terms of sauce consistency and seasoning stage. Some stick to the thinner XO sauce while others (like me) prefer a smoother, denser “sauce-like” sauce. The proportions of shrimp, scallops and ham can fluctuate. Some use onions alongside shallots, and you’ll find contemporary chilis used as a substitute for dried chilies.

An addictive spice

The cooking functions of this sauce are pretty basic – the best and most scrumptious approach to eating it on a plate of plain rice or noodles, maybe with a pile of veggies of your choice on top. It’s also used to stir-fry Chinese-style spinach (stay tuned for that post) and is a popular ingredient for XO Sauteed Shrimps (ditto!). Honestly, it’s so delicious, that we’ve discovered an anecdote from family and friends that it’s really best eaten simply with the consistency of a bowl of delicious noodles.And at work, my friends and I ate up bowls of Negotori (fatty tuna) from the Japanese grocery store across from our workplace. raise it to heaven, the fine spheres of degenerate deity.So. Now that everyone knows what we’re talking about, let me talk a little bit about this recipe. I’m pretty positive that this XO sauce recipe is ideal. watch the game!) is the result of everyone I’ve tested this sauce with developed instant addictions and begged me for more. her morning porridge an hour a day, and one of my best friends can’t think about her life without it. As a result, once you’ve tasted it, you won’t be able to continue.Read more: How to thicken strawberry sauce without cornstarchNOTE: Before you start, you should learn the entire recipe. Go into this dipping sauce business with a plan in mind!

XO Sauce Recipe Guide

Scroll down for instructions and a complete printable recipe card.Measure the scallops and dried shrimp into two separate large bowls. Put 1 tablespoon of Shaoxing wine in each bowl and pour just enough boiling water to cover the seafood. Soak shrimp for one hour. Soak the scallops for a period of not less than 2 hours (6 hours at most). I strongly advocate using a meal processor for this. Thinly slice the dried onion by hand first, then pound it into a yang mass. Smash the whole garlic clove until finely chopped. Put the horn peppers together and set aside for a nice look, when finished soaking, drain the seafood. Heat your steamer to too high, and steam the scallops and Jinhua ham in the heatproof bowl for a quarter of an hour. Reserve any small liquid in the scallop bowl. At the end of the quarter hour, remove each pellet from the autoclave and allow to cool. Chop the scallops into small pieces by breaking them between your fingers.Using a meal processor, pound the scallops about 6-7 times, in 3 batches, until they resemble short, aggressive strands.Then, pound the shrimp about 7-8 times, or until they look like coarse crumbs. Minced ham by hand is best to avoid making your expensive arugula look like a cat meal! Accumulate water from steaming the scallops (no matter what drips into the bowl of scallops while you’re steaming. The amount will fluctuate each time you do that and that’s positive), and mix in 1¾ cups hen and a couple of spoons of brown sugar. Setting aside, in a large saucepan, warm 7 cups of your oil to 225 degrees F – its burning is sufficient when a chopstick is dipped in just enough oil foam or use a thermometer to get the desired temperature. higher accuracy. Oil temperatures during cooking can drop between 200 and 250 degrees Fahrenheit, or in your kitchen, between medium-high and excessive warmth, depending on what you’re including the oil and how much. In case your pan is too small for safe frying, use every other large, deep pot. A Dutch oven will also work well. Add the whole scallops and fry for five minutes.Then add the shrimp. Fry the mixture for a quarter of an hour.Then add ham and prepare dinner in 3 more minutes.Add chopped fresh red pepper and prepare dinner for 3 more minutes. Using a fine mesh strainer, transfer the seafood mixture to a second large skillet or pan, allowing the oil to drain.Read more: How to make seafood boiling sauceIn the first round of pans, turn the kettle over again and leave the oil at 225F. Add shallots.Let fry for 10 minutes. They need to develop to medium golden but not brittle. Add the last 6 tablespoons of Shaoxing wine, two tablespoons of dark mushroom soy sauce, and the sugar/chicken mix you prepared earlier. Stir the mixture well and simmer until the dinner prep liquid goes off.Then add the garlic to the shallots and prepare the dinner in 10 minutes, watching your second pan. Garlic should be golden and just crispy.Once the water in your seafood mixture is cooked and the shallot/garlic mixture is the right color, pour the seafood mixture from the second pan again into the main pan with the shallot/garlic mixture.Reduce the heat to medium and stir to combine. Add fish sauce and dried chili, mix well.Transfer to washed, sterile containers and let cool on the counter sooner than refrigerated. You’ll be able to eat the XO sauce right away or you’ll be able to let the flavors blend for two to three days sooner than you would! Add a teaspoon of XO sauce to rice dishes (e.g., our Scallop Fried Rice), noodle dishes, vegetable dishes, and more. to your coronary heart content material!Read more: How to make dumpling sauce

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